Blueberry Oatmeal offers tasty twist on porridge

This is such a simple, yet great, twist on our porridge we had as a child. Remember that oatmeal paste that could only be loosened by a bunch of milk and sugar? Well, now that we are just a tad older, let’s enjoy the benefits of this hearty breakfast and prepare it in a more tempting manner. You can omit the brown sugar altogether in the oatmeal if desired, but if you are attempting this for the children, you may want to reconsider. Especially if this is the first time they have ever had oatmeal that wasn’t in a packet with the dried fruit and whatever that powdered stuff is that’s in there. Use fruit of your choice as well, such as frozen raspberries, blackberries or chopped strawberries.

Creamy and Crispy Blueberry Oatmeal

INGREDIENTS

2cups apple juice 1 cup rolled oats ¾ cup brown sugar, divided ½ teaspoon each cinnamon and nutmeg 2cups frozen blueberries* 2tablespoons cornstarch ½ cup plain yogurt

INSTRUCTIONS

Preheat broiler, placing the broiler rack at least 3-inches from the heat source. In a saucepan, place the apple juice, oats, all but 6tablespoons brown sugar, cinnamon and nutmeg and mix well. Cook over mediumhigh heat for 4-5minutes, stirring once or twice, or until the oatmeal has absorbed all the liquid. Immediately remove from heat and set aside. Meanwhile, in a large bowl, toss the blueberries with the cornstarch so blueberries are evenly coated. Evenly divide among 6 (1-cup) ramekins. After 2-3 minutes of cooling, stir the yogurt into the oatmeal, mixing well. Dollop equal amounts of oatmeal on top of blueberries already in ramekins. Sprinkle remaining brown sugar over the top of each and place under the broiler. Caramelize the top of each, taking about 6-8 minutes,. Remove from oven to serve immediately. Serve as is or with cream poured over the top. * Fresh blueberries work as well but don’t give off as much juice as do frozen when used in this recipe.

PHOTO BY JIM BAILEY